We are all so busy these days. Running from one thing to the next, being pulled in multiple directions, and it seems we are rarely more than an arm’s reach away from our phones which connect us constantly to…. everything. Text messages, emails, news alerts…
Now that Spring is officially here it’s time to take advantage of the fresh fruits and vegetables that will be in season! We want to kick off with a recipe that screams Springtime and that is bright and vibrant!
The tail end of winter is typically the time where we realize that swimsuit season is coming up fast!
Seeing as how it is National Nutrition Month, we decided to use this month to share our philosophies by giving you some healthy ‘get ready for Spring’ recipes and provide valuable nutrition advice that can be found in our Koko Fuel program. Little by little, we can help you fix your broken diet and jumpstart a healthier lifestyle.
To start, here is an asparagus risotto that will have your mouth watering during the entire prep period.
Spring Asparagus Risotto
4 cups (1-inch) slices asparagus, divided
3 cups fat-free, less-sodium chicken broth, divided
1 1/2 cups water
1 tablespoon butter
2 cups chopped onion
2 cups uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
Risotto can be a bit time consuming, but if you take the time and have the patience you can end up with an absolutely delicious dish!
Do you like this recipe? Let us know by dropping your comments below!
President & Co-Founder, Koko FitClub
My son Kai shared this video with me a few days ago – he said, “Mom, you have to see this. I know you’ll love it!”
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As we all strive to live a stronger life, it’s about taking care of our health and our bodies through the way we exercise and what we eat – but it’s also about taking care of our emotional health – our minds, our well being, our happiness.